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Automatic soy sauce and vinegar pouring method

A soy sauce and self-drenching technology, which is applied in the field of food processing, can solve the problems of empty bottles or barrels occupying a certain cost, the difficulty of recycling empty bottles or empty barrels, and inconvenient transportation, and achieve convenient transportation and portability, low cost and high production efficiency. high rate effect

Inactive Publication Date: 2007-08-22
吕海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the brewed soy sauce and the brewed vinegar are all industrialized to filter out the soy sauce or filter out the vinegar, and then bottle or barrel them to the market for sale. The variety is relatively single and is suitable for large and medium-sized cities. Low, 80% of the population lives in rural forestry and pastoral areas. It is inconvenient to transport bottled or barreled soy sauce or vinegar. In addition, it is difficult to recycle empty bottles or barrels after use, and empty bottles or barrels occupy a certain cost. One thing is "firewood, rice, oil, salt, sauce, vinegar, tea". Soy sauce and vinegar are people's daily necessities, and they are used in large quantities, resulting in waste over time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A, raw material processing: get following raw material: soybean 45 kilograms, wheat 22 kilograms, barley 15 kilograms, wheat bran 10 kilograms, rice 8 kilograms, with 50% above-mentioned soybeans namely 22.5 kilograms, after heating and frying yellow, break into 350 ~ 400-mesh sieve beans, soak the remaining 50% soybeans in water for 12-24 hours, steam them for later use;

[0023] Take 11 kg of the above-mentioned 50% wheat, soak in water for 3-4 hours, filter the water, heat and fry until yellow, break into 300-400 mesh sieve particles, and soak the remaining 50% wheat in water for 12-18 hours, Steam until 80% of the wheat is broken and set aside;

[0024] Make 50% of the barley into malt and fry it for later use, soak the remaining 50% of the barley in water for 3-4 hours, filter the water, heat and stir-fry until yellow, and break it into 300-400 mesh sieve particles;

[0025] Wheat bran is mixed with water according to the mass ratio of wheat bran:water=1:1.5 to fo...

Embodiment 2

[0034] 1. Ingredients. The raw materials for making vinegar include raw materials, salt, and koji. The selected raw materials include corn, sorghum, wheat bran, and rice bran. The ratio of the above raw materials is: 70-90 parts of corn, 10-20 parts of sorghum , 50-55 parts of wheat bran, 100-150 parts of rice bran, 1.5 parts of salt, 0.6 parts of distiller's yeast;

[0035] 2. Fermentation. First, crush the raw corn and sorghum into more than 40 meshes, then add the raw corn and koji to water (22-24°C), and the mixing ratio of adding water is: corn plus sorghum: water = 1: 2.5-3 , then stir evenly, put it into a fermentation container for fermentation, control the room temperature at 33-35°C, and ferment for 9-10 days, and observe that the material is dark brown;

[0036] 3. Secondary fermentation, add the fermented materials into rice bran and wheat bran, stir evenly, and carry out secondary fermentation. It is required to stir more than twice a day, supply oxygen for fermen...

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PUM

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Abstract

The present invention is soy sauce and vinegar making process, and the soy sauce and the vinegar are bagged and blended with water before serving. The soy sauce making process includes the steps of processing material, preparing seed yeast, making yeast, fermenting and packing. The vinegar making process includes the steps of preparing material, fermenting, secondary fermenting, baking and packing. The present invention has the advantages of natural materials, reasonable material combination, natural making conditions and green products.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for self-drenching soy sauce and self-drenching vinegar, Background technique [0002] The existing method of brewing soy sauce generally includes the following steps: using bean cake and wheat bran as raw materials, the general process of making soy sauce is to mix the bean cake with crushed wheat bran, add water to mix and steam in a pot, and then take it out of the pot to cool to a suitable temperature before inoculating bacteria. Fermentation, koji making, mixing with salt water and sending to the brewing room for brewing. After brewing, the oil is filtered out and packaged for storage. The traditional vinegar making process mostly includes the following steps: preparation of grain raw materials→soaking→cooking→fermentation→secondary cooking→secondary fermentation→baking→filtering out of vinegar→packing and storage. In the prior art, the brewed soy sauce and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238C12J1/00A23L27/50
Inventor 吕海
Owner 吕海
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